Kimchi & Kraut

What is Kimchi?

Kimchi, or Kimchee, is a traditional Korean condiment of fermented vegetables in spices.

Kimchi is often named as one of the world's healthiest foods owing to its high fibre, vitamin and probiotic content.

We use a mixture of Chinese leaf cabbage, daikon radish, carrot, and spring onion together with a secret spice blend to make our Kimchi. The spiced and salted vegetables are then left to ferment in tanks for approximately one week.

What is Kraut?

Sauerkraut, or 'Kraut' for short, is shredded, fermented cabbage. It was popularised in Eastern European and Germanic cuisines and was widely consumed throughout the winter months when fresh vegetables were not readily available.

Rich in vitamin C and probiotics, the health benefits of Kraut have been well documented throughout history. Captain Cook carried it on his sea voyages to stop his sailors succumbing to scurvy.

We use organic white cabbages, pink Himalayan salt and caraway seeds to make our kraut. That's it. We leave our kraut to ferment for a full 4 weeks before packing, ensuring that it has time to develop its characteristic tart and tangy flavour.